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The CDC this morning updated the E. coli O157:H7 outbreak linked to I.M. Healthy and Dixie Dew Soy Nut Butter to twenty-three people infected with the outbreak strains of E. coli O157:H7 from nine states. Arizona 4, California 5, Maryland 1, Missouri 1, New Jersey 1, Oregon 6, Virginia 2, Washington 2, Wisconsin 1.

Illnesses started on dates ranging from January 4, 2017, to March 5, 2017. Ill people range in age from 1 to 48 years, with a median age of 8. Twenty (87%) of the 23 ill people are younger than 18 years. Among ill people, 61% are male. Ten ill people have been hospitalized and seven people developed hemolytic uremic syndrome (HUS), a type of kidney failure. No deaths have been reported. Illnesses that occurred after February 24, 2017, might not yet be reported due to the time it takes between when a person becomes ill and when the illness is reported.

In interviews, ill people or their family members answered questions about the foods they ate and other exposures in the week before they became ill. Twenty (87%) of the 23 people reached for interview reported either eating I.M. Healthy brand SoyNut Butter at home (14 people) in the week before they became ill, attending a facility that served I.M. Healthy brand SoyNut Butter (2 people), or attending childcare centers that served I.M. Healthy brand SoyNut Butter and I.M. Healthy brand granola coated with SoyNut Butter (4 people). SoyNut Butter is a nut-free substitute for peanut butter. Investigators have reported to CDC two more ill people who either developed HUS or had test showing they were infected with the E. coli O157:H7 bacteria.

Laboratory testing identified E. coli O157:H7 in opened containers of I.M. Healthy brand SoyNut Butter collected from the homes of ill people in California, Oregon, and Washington. Officials in California also isolated E. coli O157:H7 in unopened containers of I.M. Healthy brand SoyNut Butter collected from retail locations. Further testing using pulsed-field gel electrophoresis (PFGE) showed that the E. coli O157:H7 in all of these containers of SoyNut Butter had the same DNA fingerprints as the E. coli O157:H7 isolates from ill people.

H & B Packing Co., Inc., a Waco, Texas establishment, is recalling approximately 73,742 pounds of boneless beef products that may be contaminated with E. coli O103, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The boneless beef items were produced on March 6, 2017. The following products are subject to recall:

  • 60-lb. box containing boneless beef with case code 69029 and production date 03/06/17.
  • Multiple combo bins containing 73,682-lbs of boneless beef with case code 69029 and production date 03/06/17.

The products subject to recall bear establishment number “EST. M13054” inside the USDA mark of inspection. These items were shipped to food manufacturers within the state of Texas.

The problem was discovered when FSIS was notified by the State of Texas’ Meat Safety Assurance Unit about a positive non-O157 Shiga toxin-producing E. coli sample.

There have been no confirmed reports of illnesses due to consumption of these products.

Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O103 because it is harder to identify than STEC O157. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism. Most people infected with STEC O103 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended.

Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS) is uncommon with STEC O103 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS and the company are concerned that some product may be frozen and in customers’ freezers.

Customers who have purchased these products are urged not to use them.

CDC, multiple states, and the U.S. Food and Drug Administration (FDA) are investigating a multistate outbreak of Shiga toxin-producing Escherichia coliO157:H7 (STEC O157:H7) infections.

Sixteen people infected with the outbreak strains of STEC O157:H7 have been reported from nine states.

Eight ill people have been hospitalized. Five people developed hemolytic uremic syndrome, a type of kidney failure, and no deaths have been reported.

Fourteen of the 16 ill people in this outbreak are younger than 18 years old.

Epidemiologic evidence indicates that I.M. Healthy brand SoyNut Butter is a likely source of this outbreak. I.M. Healthy brand SoyNut Butter may be contaminated with E. coli O157:H7 and could make people sick.

On March 7, 2017, The SoyNut Butter Company recalled all varieties of I.M. Healthy SoyNut Butters and all varieties of I.M. Healthy Granola products.

CDC recommends that consumers do not eat, and childcare centers, schools, and other institutions do not serve, any variety or size of I.M. Healthy brand SoyNut Butter, or I.M. Healthy granola coated with SoyNut Butter, regardless of the date of purchase or the date listed on the container.

Even if some of the SoyNut Butter or granola was eaten or served and no one got sick, throw the rest of the product away. Put it in a sealed bag in the trash so that children, pets, or other animals can’t eat it.

The Maryland Department of Health and Mental Hygiene is warning consumers not to eat “I.M. Healthy” brand soy nut butter and soy nut butter-containing products from “The SoyNut Butter Company” until further notice because of possible contamination with E. coli O157 bacteria.  This strain of E. coli can cause disease by making a toxin called Shiga toxin. These bacteria are referred to as Shiga toxin-producing E. coli, or STEC.

Health and Mental Hygiene is working with other states, CDC, and the FDA to investigate a multistate cluster of E. coli O157 infections.  These infections are closely related genetically, indicating a likely common source, such as food.  The investigation is ongoing, however, the Maryland patient consumed “I. M. Healthy” soy nut butter prior to becoming ill and cases in other states might also be associated with this product.

Some types of STEC frequently cause severe disease, including bloody diarrhea and hemolytic uremic syndrome (HUS), which is a type of kidney failure. Sometimes infection causes non-bloody diarrhea or no symptoms. Symptoms typically begin within 3 to 4 days, but can range from 1 to 10 days, after exposure. Hemolytic uremic syndrome (HUS) is a serious complication that occurs in some infected people, particularly children under 5 and the elderly. In this syndrome, red blood cells are destroyed and kidney failure occurs.  Anyone suspecting STEC infection should contact their healthcare provider.

The I.M. Healthy soy nut butter and soy nut butter-containing products have been distributed to a range of stores in Maryland and are also available for purchase online. Due to their long shelf life, consumers should check for these products and not eat these products until further notice.

Gold Medal Packing Inc., a Rome, N.Y. establishment, is recalling approximately 4,607 pounds of boneless veal products that may be contaminated with E. coli O26 and O45, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.Screen Shot 2016-12-23 at 4.01.50 PMThe veal trim and top bottom sirloin (TBS) products were produced and packaged on August 16, 2016, and October 25, 2016. The following products are subject to recall:

  • 60-lb. boxes containing “BONELESS VEAL”.
  • 2,387-lb. bin containing “TBS”.

The products subject to recall bear establishment number “EST. 17965” inside the USDA mark of inspection. The “BONELESS VEAL” items were shipped to a warehouse in California and the “TBS” items were shipped to distributor locations in Pennsylvania.

The problem was discovered during routine sample testing. There have been no confirmed reports of illness or adverse reactions due to consumption of these products.

Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O26 or O45, because they are harder to identify than STEC O157. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism. Most people infected with STEC O26 or O45 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended.

Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS) is uncommon with STEC O26 or STEC O45 infections. HUS can occur in people of any age but is most common in children under 5 year’s old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

Consumers who have purchased these products are urged not to consume them.

Eleven people infected with the outbreak strain of STEC O157:H7 were reported from five states. A list of the states and the number of cases in each can be found on the Case Count Map page.

Illnesses started on dates ranging from June 27, 2016 to September 10, 2016. Ill people ranged in age from 1 year to 74, with a median age of 32. Forty-five percent of ill people were female. Seven ill people were hospitalized. One ill person developed hemolytic uremic syndrome, a type of kidney failure, and no deaths were reported.

Epidemiologic, traceback, and laboratory evidence indicated that beef products produced by Adams Farm Slaughterhouse in Athol, Massachusetts, were the likely source of this outbreak.

In interviews, ill people answered questions about the foods they ate and other exposures in the week before they became ill. Seven (100%) of the seven people reached for interview reported eating ground beef in the week before they became ill. Traceback information indicated that six (86%) of these seven ill people ate ground beef produced by Adams Farm Slaughterhouse.

The Connecticut Department of Public Health collected leftover Adams Farm Slaughterhouse ground beef from an ill person’s home and from a restaurant for testing. Test results showed the outbreak strain of STEC O157:H7 in both samples of leftover ground beef.

On September 24, 2016, Adams Farm Slaughterhouse recalled various cuts of beef, veal, and bison products due to possible E. coli O157:H7 contamination. The products originated from animals slaughtered on July 15, 25, and 27, 2016 and August 3, 8, 10, 11, 17, 24, and 26, 2016, and further processed and packed on various dates between July 21 and September 22, 2016. These items were shipped to farmers’ markets, retail locations, and restaurants in Massachusetts, Connecticut, and eastern New York. The products may have been shipped to neighboring states. The products subject to recall have establishment number EST. 5497 inside the USDA mark of inspection and include several lot numbers and cuts of meat. The full list can be found on the USDA-FSIS website.

This outbreak appears to be over. However, the recalled beef, veal, and bison products may still be in freezers. Consumers who don’t know about the outbreak could continue to eat recalled products and get sick.

Silver Springs Farms, Inc., a Harleysville, Pa. establishment is recalling approximately 7,970 pounds of ground beef and burger products, as well as an undetermined amount of sandwich steak products that may be adulterated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ground beef items were produced on August 19 and 20, 2016. The exact production dates for the various sandwich steak products are unknown at this time, but are believed to have been produced between August 19 and September 19, 2016. The following products are subject to recall: [View Labels (PDF only)]

  • 20-lb. cases containing 4 packages of 5-lb ground beef 80/20.
  • 10-lb. packages of “Camellia Beef Pattie 80/20,” with package codes 6235 and 6242.
  • 10-lb. packages of “Silver Springs Farm Beef Pattie 80/20,” with package codes 6242 and 6237.
  • 10-lb. packages of “Silver Springs Farm Beef Pattie 80/20 Flat,” with package code 6237.
  • 10-lb. packages of “Silver Springs Farm Gourmet Beef Burger Flat,” with package code 6235.
  • 10-lb. packages of “Silver Springs Farm Gourmet Beef Burger 80/20,” with package code 6237.
  • 10-lb. packages of “Silver Springs Farm Gourmet Beef Pattie 80/20,” with package code 6242.
  • various sandwich steak products produced by the recalling firm.

The products subject to recall bear establishment number “EST. 4771” inside the USDA mark of inspection. These items were shipped to a distributor in Virginia and institutional food establishments in New York, Pennsylvania and Maryland.

The problem was discovered during a routine verification sampling performed by Silver Springs Farms, Inc. There have been no confirmed reports of illness or adverse reactions due to consumption of these products.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

Consumers who have purchased these products are urged not to consume them.

Adams Farm Slaughterhouse, LLC, an Athol, Mass., establishment, is recalling beef, veal, and Bison products that may be contaminated with E. col iO157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The raw intact and non-intact beef products originated from animals slaughtered on July 15, 25, and 27, 2016 and August 3, 8, 10, 11, 17, 24 and 26, 2016, and further processed and packed on various dates between July 21, and September 22, 2016.

  • The products subject to recall bear establishment number EST. 5497 inside the USDA mark of inspection and have lot numbers:
    120361, 121061, 121761, 121861, 122161, 122261, 122361, 122461, 122861, 123061, 123161, 123261, 123561, 123661, 123861, 124561, 125261, 125861, 125961, 124261, 120461, 120961, 121161, 121661, 124461, 125061, 126661.
  • The products subject to this recall include:
    WHOLE BEEF CARCASSES, BEEF CUTS, BEEF TRIM, BEEF FOR STEWING, BEEF FLAT IRON, CHUCK ROAST BONE/IN, CHUCK ROAST BONELESS, ROLLED CHUCK ROAST, STANDING RIB ROAST, ROLLED RIB ROAST, RIB EYE STEAK WITH/BONE, RIB EYE STEAK BONELESS, BONELESS RIB EYE STEAK, DELMONICO STEAK, SIRLOIN STEAK, NY STRIP STEAK, SIRLOIN STRIP STEAK, T-BONE STEAK, PORTERHOUSE STEAK, TENDERLOIN STEAK, BONELESS NY SIRLOIN STEAK, SIRLOIN STEAK, NY SIRLOIN STEAK BONE/IN, EYE ROUND ROAST, TOP ROUND STEAK, TOP ROUND ROAST, BEEF KABOBS MADE FROM TOP ROUND, SHOULDER ROAST, LONDON BROIL STEAK CUT FROM THE SHOULDER, BOTTOM ROUND ROAST, FACE RUMP ROAST, TRI TIP ROAST, LONDON BROIL STEAK MADE FROM ROUND, SKIRT STEAK, FLANK STEAK, GROUND BEEF, GROUND BEEF PATTIES, BEEF LOIN NY SHELL STEAK, BEEF CLUB STEAK, BEEF HEART, BEEF LIVER, BEEF OXTAIL, WHOLE LIVER, BEEF BRISKET, WHOLE TENDERLOIN, FACE RUMP, BOTTOM ROUND FLAT, WHOLE CHUCK BONE/IN, WHOLE CHUCK BONELESS, WHOLE RIB EYE, WHOLE SIRLOIN STRIP, TOP BUTT, WHOLE TOP ROUND, AND BEEF SOUP BONES (SHANKS).
  • VEAL WHOLE CARCASS, VEAL CUTS, VEAL TRIM, OSSO BUCO, VEAL STEW MEAT, GROUND VEAL, VEAL SHOULDER, VEAL RIB CHOPS, VEAL LOIN CHOPS, VEAL STEAKS, VEAL ROUND STEAK, VEAL CUTLETS, VEAL TENDERLOIN, VEAL ROAST.
  • The recalled product includes product from Bison slaughtered on August 17:
    BISON CUTS, BISON TRIM, BISON FOR STEWING, BISON FLAT IRON, CHUCK ROAST BONE/IN, CHUCK ROAST BONELESS, ROLLED CHUCK ROAST, STANDING RIB ROAST, ROLLED RIB ROAST, RIB EYE STEAK WITH/BONE, RIB EYE STEAK BONELESS, BONELESS RIB EYE STEAK, DELMONICO STEAK, SIRLOIN STEAK, NY STRIP STEAK, SIRLOIN STRIP STEAK, T-BONE STEAK, PORTERHOUSE STEAK, TENDERLOIN STEAK, BONELESS NY SIRLOIN STEAK, SIRLOIN STEAK, NY SIRLOIN STEAK BONE/IN, EYE ROUND ROAST, TOP ROUND STEAK, TOP ROUND ROAST, BISON KABOBS MADE FROM TOP ROUND, SHOULDER ROAST, LONDON BROIL STEAK CUT FROM THE SHOULDER, BOTTOM ROUND ROAST, FACE RUMP ROAST, TRI TIP ROAST, LONDON BROIL STEAK MADE FROM ROUND, SKIRT STEAK, FLANK STEAK, GROUND BISON, GROUND BISON PATTIES, BISON LOIN NY SHELL STEAK, BISON CLUB STEAK, BISON HEART, BISON LIVER, BISON OXTAIL, WHOLE LIVER, BISON BRISKET, WHOLE TENDERLOIN, FACE RUMP, BOTTOM ROUND FLAT, WHOLE CHUCK BONE/IN, WHOLE CHUCK BONELESS, WHOLE RIB EYE, WHOLE SIRLOIN STRIP, TOP BUTT, WHOLE TOP ROUND, AND BISON SOUP BONES (SHANKS).

These items were shipped to farmer’s markets, retail locations, and restaurants in Massachusetts, Connecticut, and eastern New York. The products may have been shipped to neighboring states in the immediate area.

FSIS was notified of an investigation of E. coli O157:H7 illnesses on September 16, 2016. Working in conjunction with the Connecticut Department of Public Health, the Massachusetts Department of Public Health, and the Centers for Disease Control and Prevention, FSIS determined that there is a link between beef from Adams Farm Slaughterhouse and this illness cluster. Based on the epidemiological investigation, 7 case-patients have been identified in Connecticut, Massachusetts, Pennsylvania, and West Virginia with illness onset dates ranging from June 27, 2016 to September 4, 2016. Traceback information was available for 5 case-patients and indicated that all 5 case-patients consumed beef products supplied by Adams Farms Slaughterhouse. FSIS continues to work with public health partners on this investigation and will provide updated information as it becomes available.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

Consumers who have purchased these products are urged not to consume them.

KOMO TV 4 reports that public health officials say they are investigating two cases of E. coli associated with Memo’s Mexican Food in the University District.

One person, a King County resident, ate there on Aug. 18 and Aug. 24. The other, who isn’t from King County, ate there Aug. 24. Health officials first got reports of illness on Aug. 31.

Testing show both persons had the same strain of bacteria. The strain hadn’t been seen in King County before.

The strain is different from the cluster that recently affected several customers of the Matador restaurant in Ballard. The two clusters do not appear to be related, King County Public Health said.

“Our environmental health team performed a field investigation of the restaurant on 9/12/16 and identified factors that may have contributed to this foodborne illness outbreak, including improper cooling, cold holding, reheating of potentially hazardous food and the potential for cross contamination. Inspectors will return to the restaurant within 14 days to ensure continued compliance with the corrective measures that were put in place. The restaurant is working cooperatively with Public Health.”

Persons who have eaten at Memo’s and developed diarrhea within 10 days and anyone who develops bloody diarrhea should consult with their healthcare provider to determine if testing is necessary.

Seattle King County Public Health is investigating a cluster of five E. coli infections caused by Shiga-toxin producing E. coli (also called STEC) associated with Matador restaurant in Ballard. Four people ate on 8/14 and one person ate on 8/22. Public Health received the first report of illness on 8/22/16 and the most recent case was reported on 9/6/16.  All the people developed symptoms including diarrhea and abdominal cramps. Four people developed bloody diarrhea. Three people had been hospitalized with one person developing a type of kidney injury called hemolytic uremic syndrome (HUS). All five people have recovered.

Laboratory testing (molecular fingerprinting) has determined that all five people have the same strain of STEC bacteria.  Our investigation is in progress but due to food processing equipment cleaning and the possibility of cross contamination that were observed during an inspection by our Environmental Health team, Public Health has temporarily suspended Matador’s food business permit to allow time for thorough cleaning and sanitizing. The restaurant is working cooperatively with Public Health.

Persons who have eaten at Matador and developed diarrhea within 10 days and anyone who develops bloody diarrhea should consult with their healthcare provider to determine if testing is necessary.